If you’re like me, eggnog is an inevitable Christmas tradition. Eggnog purchased at the store is delicious, until you read the packaging and realize it’s chock full of High Fructose Corn Syrup and stabilizers. Then it doesn’t taste quite so traditional. But it’s Christmas! We set about finding perfect egg nog recipe just for you. It needed to exceed the goodness of store-bought egg nog, lack high fructose corn syrup, and be safe. It’s still fattening and yummy and it’s alcohol-free (so you can decide if you want to add the brandy or not). We succeeded! Even people who don’t like egg nog have liked this recipe. This is by far the best eggnog you will ever taste!

Eggnog5 Eggs* ¾ C Sugar 2 t Vanilla Extract 2 C Whole Milk 2 C Heavy Whipping Cream** ¼ t Ground Cinnamon ¾ t Ground NutmegWhip the eggs, sugar, and vanilla together until creamy. (If you kind of hate the slurpy egg whites, use an electric mixer to whip this mixture.) Pour into a double boiler and add the whole milk. Cook to 160 degrees (if you aren’t using a thermometer, the mixture will coat your stirring spoon and be about as hot as a cup of cocoa). Remove from heat and slowly stir in the Whipping Cream. Add the ground cinnamon and nutmeg. Pour into a container and refrigerate until cool (but save one mug of it for instant enjoyment as this drink is delicious both warm and cold). If you like, add whipped cream, alcohol, extra milk, whatever when serving. *If you used egg whites for Thanksgiving, you can make this egg nog using the remaining yolks. 2 yolks = 1 egg.

**We tried this recipe using 2% milk and half-and-half in an effort to reduce fat. The eggnog is thinnish and just not as good - but better than nothing.